Thanksgiving Side Dishes
Maple Roasted Carrots with Feta Cheese
Ingredients
- 500g chopped walnuts
- 1kg small Dutch carrots, peeled and larger ones halved
- 3 tablespoons organic maple syrup
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- Freshly ground pepper
- ⅓ cup feta cheese
Instructions
- Spread them out on a large baking sheet and roast for 10-12 minutes, until golden brown and toasty.
- Increase the oven to 200°C. Line two large baking sheets with parchment paper.
- In a large bowl, toss the carrots with maple syrup, olive oil, salt, and pepper. Spread the carrots out in a single layer on the two prepared baking sheets. Roast for 22-28 minutes on the top and middle racks, tossing halfway through and rotating the pants front to back and top to bottom halfway through, until the carrots are tender when pierced with a fork.
- Transfer the carrots to a serving platter, and top with ⅓ cup roasted walnuts and ⅓ cup crumbled feta. Serve warm.
Kale Salad
Ingredients
- 150g shredded kale (150 g)
- 1 cup pomegranate seeds (150 g)
- 1/4 cup pecans (20 g)
- 1 cup arugula (20 g)
- 1/4 cup crumbled feta cheese
Dressing Ingredients
- 4 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
Instructions:
- Start by adding the olive oil, apple cider vinegar, maple syrup, salt, and mix everything into a small bowl.
- Add the shredded kale and dressing into a mixing bowl and massage the kale for about 3 minutes or until it becomes tender.
- Next, add the pomegranate seeds, arugula, and pecans to the salad bowl.
- Then, add crumbled feta, and mix to combine. Serve immediately.
Garlic Butter Green Beans
Ingredients
- 500g fresh green beans
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- ½ teaspoon kosher salt + more for seasoning the boiling water
- ¼ teaspoon ground black pepper
- 1teaspoon lemon zest
Instructions
- Place 6 cups of water and 2 tablespoons salt in a large pot over medium-high heat. Cover and bring it to a boil.
- Meanwhile, fill a large bowl with ice and water. Line a sheet pan with a few sheets of paper towel. Set them aside.
- Carefully add the green beans into the boiling water. Cook until crisp and tender, 5 minutes.
- Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature completely for about 5 minutes. Drain and then transfer on to the sheet pan lined with paper towels. Dry as much as you can.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring constantly, 30 seconds.
- Add in the green beans and gently stir to make sure they are coated with the butter and garlic mixture. Sautee, turning often, for 2-3 minutes or until green beans are softened but still tender.
- If preferred, toss in the lemon zest at the last minute. Transfer the beans on a plate and serve.
Pumpkin Hummus
Ingredients
- 1can chickpeas, drained & rinsed
- 2 cups of pumpkin purée
- 2 cloves garlic, minced
- ½ lemon juice
- ⅓ cup tahini
- 1 tablespoon pure honey
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- 1 pinch cayenne pepper
- ¼ cup olive oil
- ¼ cup ice water
Instructions
- Combine chickpeas, pumpkin purée, and garlic in a food processor, pulsing a few times for small pieces.
- Add lemon juice, tahini, honey, salt, cumin, cinnamon, and cayenne pepper.
- Turn on the processor and slowly stream in olive oil, allowing it to run for 2-3 minutes.
- The hummus will be creamy with some fine pieces, maintaining a chunkier texture.
- With the processor running, add ice water slowly, 1 tablespoon at a time, until it reaches the desired smoothness.
- Adjust water quantity for your preferred texture. Enjoy your flavourful pumpkin hummus!
